Thick Fudgy Brownies
It's so easy to make rich homemade brownies.
This recipe will take one bowl and about 10 minutes to prepare. So, you got this! Check and check!
Just be super careful, don't overmix where noted or overbake the brownies. That’s the key to success with brownies.
The Thick Fudgy Brownies begin with a bowl of melted (but slightly cooled) butter. Then add both granulated and brown sugar, espresso powder and vanilla to enrich the chocolate taste. Add the eggs one at a time, whisking to combine for several minutes (this gives the brownies the crackly top!).
Next, fold in the dry ingredients, flour, salt and cocoa powder. Don’t overmix the batter at this point. For even more chocolate decadence, add chocolate chips and chopped chocolate bars! Evenly spread the batter into the 8x8” prepared pan. Don’t overbake the brownies, watch them carefully after 30 minutes.
There's a lot of sugar and butter in brownies. It makes them rich, and fudgy. The salt, different sugars and three chocolates are the key ingredients because they balance the rich and sweet appeal of this brownie. The espresso brings out the chocolate.
You can adjust this recipe based on your chocolate preferences. For dark chocolate brownies, use 1 cup of unsweetened dark chocolate cocoa powder and dark chocolate chips. For tuxedo brownies, use 1 cup of regular unsweetened cocoa powder and 1 cup of white chocolate chips.
If you like nuts in your brownie, add 3/4 cup of chopped walnuts or peanuts. They add just the right depth and contrast to this recipe.
The best part about the Thick Fudgy Brownies, is that do not require any special tools. They are easy for a beginner or intermediate baker.
Frost with homemade chocolate frosting for an extra chocolatey kick! My best friend since childhood, as she is affectionately known to our family as Aunt Jodi, loves frosting. Not even cake! Just frosting. So, I make this frosting for her, based on a Hershey’s classic, when she comes to town. This recipe comes to life when you whip it! It’s totally worth taking some time to make homemade frosting.
Thick Fudgy Brownies
ingredients:
- 1 cup of melted unsalted butter, slightly cooled
- 1 ¼ cups of granulated sugar
- 3/4 cup of brown sugar
- 1 teaspoon of espresso powder
- 1 tablespoon of vanilla
- 4 eggs
- 1 cup of all-purpose flour
- 1 teaspoon of salt
- 1 cup of unsweetened cocoa powder (I use a mix of 1/2 cup of milk and 1/2 cup of dark)
- 1 cup of semisweet chocolate chips
- 2 1.55 oz. milk chocolate bars, chopped
- 1 pound of powdered sugar, sifted
- ½ teaspoon of salt
- ½ teaspoon of espresso powder
- ½ cup of unsalted butter
- ½ cup of unsweetened cocoa powder
- 1/3-1/2 cups of chocolate milk, warmed
- 1 tablespoon of vanilla extract
instructions:
How to cook Thick Fudgy Brownies
- Prepare an 8x8 baking pan with parchment paper. Preheat the oven to 350 F.
- Using a whisk, mix the slightly cooled melted butter with both sugars. Add in the espresso powder and vanilla. Stir in eggs, one at a time, and whisk for a couple minutes.
- With a wooden spoon, gently add the flour, salt and unsweetened cocoa powder to the batter. Fold in the chocolate chips and chopped chocolate. Do not overmix at this point.
- Bake for 30-35 minutes, rotating halfway through the bake. Begin checking the brownies around 30 minutes. Be very careful not to overbake or the brownies will be too hard.
- Let brownies cool in pan for a half hour (the residual heat helps to finish the baking). Using the parchment paper, lift the brownies from the pan and cool completely on a wire rack. Frost if desired.
- Once cool, cut with a large straight edge knife, dipping in hot water (and drying it off) in between cuts if necessary, for clean squares.
- Sift the powdered sugar, salt and espresso powder together, and set aside.
- Melt the butter in a saucepan over low to medium heat; stir in unsweetened cocoa powder until combined, stirring constantly until it combines and forms a thick paste.
- Remove from the heat and pour into a large bowl. Add sifted sugar mixture alternatively with the warm milk to the paste. You may use additional milk as needed. Add vanilla extract. Let cool for 30 minutes.
- Pour the frosting into a stand mixer fitted with a paddle attachment. Beat to whipped consistency, about 5 minutes.
- Store for 2-3 days in a plastic container, piping or plastic bag in the refrigerator. When ready to use, let warm to room temperature for 5-10 minutes.
NOTES:
• You can adjust this recipe based on your chocolate preferences: o Dark Chocolate Brownies- use 1 cup of unsweetened dark chocolate cocoa powder and dark chocolate chips, omitting the semi-sweet chocolate chips. o Tuxedo Brownies- use 1 cup of regular unsweetened cocoa powder, 1 cup of white chocolate chips and 1 white baking chocolate bar, omitting the semi-sweet chocolate chips and milk chocolate bars. o S'mores Brownies- add dehydrated marshmallow bits and ½ cup of graham cracker crumbs to the batter in addition to the chocolate chips. o Latin Brownies- for a less intense chocolate flavor mixed with spice, try this variation of Latin Brownies. Use 1/8 tsp. cayenne pepper and 1 tsp. ground cinnamon as spices. Substitute the milk chocolate bars for 1 disk (3.1 oz.) of chopped Mexican Chocolate or chocolate de mesa, found in the international isle of most large markets. Top brands include Ibarra, Abuelita, and Taza. This type of chocolate is grainy and crispy. Add 3/4 cup of chopped pecans, too. For next level heat, use 1/4 teaspoon of crushed red peppers on top of the brownies just before baking. o Peanut Butter Swirl Brownies- add 1 cup of peanut butter chips, 3/4 cup of chopped peanuts and a small dollops of peanut butter on top of the batter (about a 1/2 cup by the teaspoon), swirling with a toothpick. Omit the milk chocolate bars. o Try substituting the vanilla with 1 tablespoon of dark rum. • Serve with espresso and raspberries or try the frosting recipe below!
• They are easy for a beginner or intermediate baker.
Frosting • Get creative! Add chopped peanuts, mini chocolate chips, and more! • You can adjust the recipe based on your brownies or cupcakes: o For Mocha Chocolate Frosting, add 1-2 tablespoons of espresso powder. o Try German Coconut Chocolate Frosting, by substituting ½ teaspoon of coconut extract in place of vanilla. Add 1/3 cup of macerated coconut and 1/3 cup of chopped pecans after the frosting is whipped. o Mint Chocolate Frosting is also delicious, by substituting a scant ½ teaspoon of mint extract in place of vanilla or 1 tablespoon of creame de menthe liqueur, such as Dkuyper. Add 1/3 cup of chopped mint chocolate rectangular candies after the frosting is whipped. o During the holidays, Peppermint Chocolate Frosting is special. Substitute a scant ½ teaspoon of peppermint extract in place of vanilla. Add 1/2 cup of smashed star mint hard candies after the frosting is whipped. • Aunt Jodi’s Frosting makes about 2 ¾ cups and mixture can easily be doubled.
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